Gluten-Free Lemon Almond Cookies (Print Version)
Tender almond and lemon cookies finished with a zesty powdered sugar glaze — light, gluten-free, ideal for tea time.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups almond flour
02 - 1/2 cup gluten-free all-purpose flour blend
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
05 - 1/3 cup unsalted butter, softened
06 - 1/3 cup granulated sugar
07 - 1 large egg
08 - 2 teaspoons finely grated lemon zest
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 teaspoon pure vanilla extract
→ Lemon Drizzle
11 - 2/3 cup powdered sugar, sifted
12 - 1–2 tablespoons freshly squeezed lemon juice
# Step-by-step Instructions:
01 - Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together almond flour, gluten-free flour, baking soda, and salt until evenly blended.
03 - Using an electric mixer, beat the softened butter and granulated sugar in a large bowl until pale and fluffy.
04 - Add egg, lemon zest, lemon juice, and vanilla extract to creamed butter mixture; beat until thoroughly combined.
05 - Add dry ingredient mixture to the wet ingredients, mixing until a soft dough forms.
06 - Portion tablespoon-sized amounts of dough, roll into balls, and arrange on prepared baking sheet, spacing about 2 inches apart. Gently flatten each ball slightly.
07 - Bake for 10–12 minutes until edges are lightly golden. Remove and allow cookies to cool completely on a wire rack.
08 - In a small bowl, whisk powdered sugar with 1 tablespoon lemon juice, adding additional juice drop by drop as needed until glaze is thick but pourable.
09 - Drizzle glaze over cooled cookies and allow to set before serving.
# Expert Advice:
01 -
- The drizzle hardens into tangy little rivulets that surprise you in every bite
- Nobody believes theyre gluten-free because the crumb is so tender and buttery
02 -
- Once, I rushed the glaze and tried drizzling while the cookies were still warm – the icing melted right off
- Using fresh zest instead of bottled lemon juice brought the flavor to life in a way nothing else could
03 -
- Whisk your dry ingredients for a homogenous crumb and fluffier result
- A real microplane grater makes zesting lemons easier and prevents a bitter aftertaste from the pith